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6 January, 2016

Matar/Green Peas Pulao

Posted in : Pulao and biryani recipes, Rice recipes on by : nrdubey Tags: , ,


Date – 29.12.2015

About Recipe

This simple and aromatic matar pulao can be made with frozen or fresh matar or green peas. But for good result I would recommend you to use fresh mater/green peas. This goes well with curd, onion-carrot raita or any veg or non-veg gravy.

Pre time – 10 mins

Cooking time – 15 mins

Course – main

Cuisine – indian

Serve – 2

1 cup – 210 ml


Basmati rice – 1cup

Matar – ½ cup

Onion – 1 medium (thinly sliced)

Ginger-garlic – ½ to 1 tsp (crushed or paste)

Green chilies – 2 (slit cut)

Oil/ghee/butter – 2 tbsp

salt – as per taste

Water – 1 ¾ or 1.75 cups

Whole garam masala

Cumin/jeera – ½ tsp

Mace/javitri – 1 or 2 single strands

Clove/lavang – 2

Bay leaf – 1

green cardamom/green elaichi – 2

Cinnamon/dalchini – 1 inch


Wash the basmati rice and soak it for 30 minutes.

Heat oil/ghee in pressure cooker, add cumin seeds and whole spices.

Saute them for few seconds or till spices release their aroma.

Now add onion and green chilies, stir and saute till onion turn light brown. (donot over cook the onion).

Add ginger-garlic (paste or crushed) saute for a minute.

Now add matar/green peas and drained rice, saute for a minute.

Add water and salt, stir.

Cover with the lid and pressure cook it for 2 whistle on high flame.

Serve hot with raita,curd or potato gravy.


You can make this pulao in pot too but for that you need to add some more water. For 1 cup of rice add

2 ½ cups of water.

In Short


Soak basmati rice for 20 – 30 mins


Whole garam masala for seasoning


Prepare ingredients for making pulao


In cooker heat ghee, add cumin, bay leaf, cinnamon, clove, green cardamom and javitri


Add sliced onion and slit green chilly, saute onion till light brown


Add ginger – garlic (crushed or paste), fry till raw smell goes


Add matar /green peas


Add rice


Add water and salt, stir and pressure cook for 2 whistle


Pulao is ready











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